Creamy pepper and tomato soup with teriyaki prawns
This smooth soup recipe is so simple to make and utterly delicious. Packed with colourful fresh red peppers and tomatoes, it’s ideal for a healthy lunch or a dinner party starter. The teriyaki infused prawns make it extra special, but for vegans or vegetarians simply omit them.
Ingredients for 2 portion(s)
• 3 red peppers
• 3 juicy tomatoes
• 1 tablespoon chopped chili pepper
• 1 clove garlic
• 1 tablespoon olive oil
• 400 ml vegetable stock
• 1,5 tablespoons Kikkoman Naturally Brewed Soy Sauce
• 1/4 teaspoons freshly ground pepper
• 2 tablespoons chopped fresh basil
To serve:
• 150 g raw prawns
• 2 tablespoons Kikkoman Teriyaki Marinade
• 60 g padron peppers (or courgette)
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh chili pepper
Preparation
- In a saucepan, fry the diced peppers, chilli peppers, tomatoes and chopped garlic in olive oil. Pour in stock, season with Kikkoman soy sauce (or Kikkoman Ponzu) and cook it for 20 minutes.
- When the soup is almost ready, coat the cleaned prawns with Kikkoman Teriyaki Marinade and fry or grill until cooked. Fry the padron peppers or sliced courgette in olive oil and sprinkle over the basil and chilli.
- Using a blender, blend the soup until smooth, season with pepper and fresh basil. Serve with the cooked prawns and padrons.
Used products in this recipe
Ingredients for 2 portion(s)
• 3 red peppers
• 3 juicy tomatoes
• 1 tablespoon chopped chili pepper
• 1 clove garlic
• 1 tablespoon olive oil
• 400 ml vegetable stock
• 1,5 tablespoons Kikkoman Naturally Brewed Soy Sauce
• 1/4 teaspoons freshly ground pepper
• 2 tablespoons chopped fresh basil
To serve:
• 150 g raw prawns
• 2 tablespoons Kikkoman Teriyaki Marinade
• 60 g padron peppers (or courgette)
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh chili pepper